Baleadas are a Central American dish that originated in Honduras, also known as Baleadas Hondureñas. Traditionally, the dish consists of thick and fluffy flour tortillas covered with a thin layer of creamy refried red beans, crema, and queso dura.

Baleadas Sencilla is the name for this particular version of baleada, also known as simple baleadas. A baleada mixta, or special baleada, includes the addition of scrambled eggs, which is what is going on here! And a super special baleada, as it’s known at restaurants in Honduras, might include anything from plantains to sausage to ground meat.

Baleadas are eaten warm out of hand. They are enjoyed at breakfast, lunch, and dinner, and many Hondurans eat them very regularly. Sometimes Hondurans make them at home, but they are often eaten at a restaurant or purchased from a stand or food truck.

Baleadas: This Honduran dish of flour tortillas, refried beans, cheese, scrambled eggs, and sour cream is infinitely satisfying and cravable.

Tweet This

Honduran Baleadas

Have you ever had anyone describe a new food to you, and you’re like, “Wait, back it up, say all of that again?” And then you can’t stop thinking about this just-discovered food for days? Well, if you are lucky enough to jot down the ingredients and then have a chance to cook it with the person who told you about it, and it is just somehow as magical as you thought it would be, then you are lucky. Also, imagine that it’s ridiculously easy, fast, inexpensive, and is made with easily available grocery store ingredients.

That’s what happened when my friend and occasional sous-chef Guillermo Cruz started to describe baleadas to me one day when we were cooking together. His girlfriend’s stepfather is Honduran, and this is one of the national dishes of Honduras. Baleadas made an appearance in his house and quickly became part of the rotation. You will soon see why.

Ingredients

In this recipe for special baleadas or Baleadas Especial, we have:

• Flour tortillas – If you can find thicker flour tortillas (the kind that is traditionally used in this recipe), go for it.

• Refried red beans – Creamy refried beans are the base layer of this dish. Some cooks make their own refried beans from scratch. See Tips below for more on refried beans.
• Queso fresco – Different kinds of cheeses, or quesos, are used in traditional baleadas. Queso dura is the most popular and a hard white crumbly cheese. I chose queso fresco, which has a milder, less salty flavor. There is a lot of salt in the refried beans, and you will very lightly salt the eggs as well.

• Scrambled eggs – Lightly scrambled eggs added to these baleadas make them “special.”
• Avocado – This is an add-in that’s not essential, but it’s a common choice. Also, I can think of few taco-like foods that don’t get better with the addition of avocado.
• Sour Cream or Crema – We used sour cream instead of the looser crema, but either will work fine. If you can find a Honduran cream called Mantequillo Blanco, buy and use that! Very authentic.
• Hot sauce – Optional, but I think it makes the baleada kind of perfect.

How to Make Baleadas

1. Heat the refried beans: Combine the beans with the olive oil in a small pot. Heat over medium-low heat, stirring frequently until warm and smooth.

2. Warm the tortillas: Meanwhile, heat a small skillet over medium-high heat. Warm the tortillas for 1 to 2 minutes on each side until lightly browned, warm, and pliable. Stack the tortillas on a plate and cover them with a clean dishtowel to keep them warm.
3. Scramble the eggs: Beat the eggs in a small bowl. Season lightly with salt and pepper. In the same skillet that you cooked the tortillas in, melt the butter over medium heat. Add the beaten eggs and scramble, stirring often, just until cooked. Slide out of the pan onto a plate.
4. Spread beans on the tortillas: Place a warm tortilla on each plate. Spread a heaping tablespoon of refried beans on each tortilla. 

5. Add the scrambled eggs: Spoon ⅙ of the scrambled eggs on the beans.

6. Add cheese and avocado: Top with a heaping tablespoon of the cheese and a few slices of avocado.

7. Add cream and serve: Finish with a tablespoon of sour cream or crema, and give the baleada a squirt of hot sauce if desired. Eat while warm.

Cooking Tips

• Guillermo brought me a package of the red beans he and his girlfriend use, a brand called Ducal from Guatemala, and they were so flavorful and creamy. I know they made a very big difference in the recipe. They are available online and in markets with a significant Central American clientele.
• The beans get even better when heated with a bit of olive oil blended in before assembling this recipe. The olive oil loosens and smooths out the beans and adds even more flavor.
• Note that most refried beans are pretty high in sodium, so adjust your salt seasoning in the recipe accordingly.
• Try to find handmade flour tortillas, which are a definite cut above the packaged flour tortillas you can find in most grocery stores. However, those will work just fine if that’s what you can get.

More Breakfast Recipes

• How to Make a Perfect Omelet
• Spinach Feta Omelet
• Blintzes
• Savory Challah Bread Pudding
• Challah French Toast